Korean-style hobakjeon (or zucchini pancakes)

We've been literally snowed under (zucchinied under?) by summer squash and zucchini from our CSA and farmers market. What to do with it all? There's savory tacos de calabacitas or the standard sweet zucchini bread. But really, there are only so many tacos and so many loaves of bread one can eat.

So I found this, Korean hobakjeon or zucchini pancakes. Think of them as the Korean potato latke. They're so simple...only five ingredients, all of which you'll have in your kitchen. The hobakjeon is delicious with some dipping sauce (I love it with the Trader Joe's soyaki sauce) or on their own sprinkled with salt.

Korean-style hobakjeon (or zucchini pancakes)
Adapted from maangchi.com

1 and 1/2 cups julienned zucchini
1/2 cup flour
1/2 teaspoon salt
freshly ground pepper
1/2 cup water
vegetable oil

In a bowl, add julienned zucchini, flour, water and salt. Add ground pepper to taste. Mix well.

In a large frying pan, heat 2 tablespoons of vegetable oil on medium high heat. Using a spoon, spread zucchini mixture evenly and thinly onto the pan to form a large circular(ish) pancake.

Cook for a few minutes, pressing down gently with the spatula, until the bottom turns light brown and crispy. Using a spatula, flip the pancake to cook the other side. Add a bit more oil if necessary.

When both sides are browned and crispy, transfer pancake onto a dish. Serve on its own, lightly sprinkled with salt, or with soy sauce or dipping sauce.